As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …

Given apple, an easily adapted culture, and a large number of apple varieties, the
production of apple cider is widespread globally. Through the fermentation process, a series …

This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp.
in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most …

Composition of volatile compounds and concentrations of sugars and organic acids were
studied in apple ciders produced with Saccharomyces cerevisiae and …

At present, yeasts suitable for apple juice fermentation to produce cider have received
scarce attention with respect to wine yeasts. In this study, Saccharomyces and non …

The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders
from the United Kingdom and Scandinavian region. The flavor properties were established …

This study evaluated the physicochemical properties of the juices of different kiwi cultivars
before and after fermentation. The organic acid, monomeric phenol, aroma, and alcohol …

Apples are rich in phenolic antioxidants, which have various beneficial effects on human
health. The purposes of our study were to evaluate the effects of Lactobacillus fermentum …

The chemical profile of juices and ciders prepared with three varieties of dessert apples
(Gala, Lis Gala and Fuji Suprema) at three different ripening stages (unripe, ripe and …

To prepare pumpkin juice (PJ) rich in coenzyme Q10, this study analyzed the chemical
composition, antioxidant activity, and gut microbiota of pumpkin juice fermented by …